Wednesday, August 11, 2010

I know, I know, how can this be? Texas is famous for its cantaloupes, especially Pecos cantaloupes, which hail from this West Texas town situated between Odessa and El Paso.

The soil around Pecos is salty and sandy. And even though cantaloupes aren’t native to Texas, in the early 1900’s farmers started planting them there and they realized that special soil produced especially juicy and sweet fruit. A Texan fruit star was born.

Pecos cantaloupe is in season right now and while they don’t often travel outside the border if you do get your hands on one you’re in for a treat. For a few years, Blue Bell even produced a limited-edition flavor in the late summer called Pecos Cantaloupe ‘N Cream. It hasn’t been made for the past two years, however, and this has made people sad.
When I first learned about the flavor, however, I shrugged. Cantaloupe had not been something I’d eaten for quite a while as one I had eaten made my mouth tingle and my lips swell; I assumed I was allergic.

My grandparents, however, used to grow these melons. And when I was in college they’d drive up to Sherman and share them with my friends and me. “I don’t like cantaloupe,” I said when my grandma recently told me her memories of these late-summer deliveries. “Yes you do,” said my grandma, “And you said that our cantaloupes were awesome.”

Having been reminded that there was a time in my life when I did eat cantaloupe and intrigued by the notion of a cantaloupe ice cream, I recently tried the fruit again. Now I can’t get Texas cantaloupe here in New York, but the one I did eat was juicy, sweet and creamy. I was again hooked.

During the final days of summer, melons are such a gift. Is there anything more satisfying then biting into a juicy wedge on a sultry day? You almost don’t need to do a thing to them, though a batch of cantaloupe ice cream is definitely a refreshing, luxurious dessert

I make my cantaloupe ice cream smooth, with a touch of lime juice, ginger and salt to bring out its delicate flavor. Though if you prefer some chunks of fruit in your ice cream you can easily change this recipe to accommodate that.

And yes, I’m happy that I’m eating cantaloupes again. Now I just need to get my hands on some Pecos cantaloupes, so I can have the best of the best.

Method:
In a blender, puree the cantaloupe with 1/2 cup half-and-half.

In a pot, cook the cantaloupe puree with the cream and remaining half-and-half on medium heat until warm—do not let it come to a boil. Turn off the heat.

Beat the eggs with the sugar, vanilla, lime juice, ginger and salt. Stir into the eggs 1/2 cup of the warm liquid and then pour egg and cream mixture into the pot.

On medium low, heat this mixture while stirring occasionally for five minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for four hours.

Freeze and churn according to your ice-cream maker’s instructions.

Yield: 1 quart

Note: I prefer my fruit ice creams to be smooth, but if you want some cantaloupe chunks, reserve 1 cup of the diced fruit and mix that in with the ice cream a few minutes before it’s done churning.

I love Pecos cantaloupes, and even though we can't get them either up here in Boston, we've been enjoying quite a few "regular" cantaloupes over the past few weeks. I never dreamed of using them for ice cream though! I can't wait to try this! Thanks!

Growing up in Pecos, I remember the smell of cantaloupe in the air in the summer. My mom's favorite way to eat the melon is to cut it in half, take the seeds out and fill the "bowl" with vanilla ice cream. Delish!

Wow, what perfect timing! I've been making cantaloupe sorbet each night with my haul from the garden. I've been wanting to add some creaminess to it. I've been debating over buttermilk, but your version looks the best! Thanks a million :)

This sounds amazing. I LOVE cantaloupe! But on a more important note: Where did you get that amazing ice cream tin? I must have one. I don't even own an ice cream maker but I would get one just to use that awesome tin.

Thank goodness we've had a bumper crop of cantalopes in central texas. Comanche county is famous for them and that is just one county over from me; so we have had cantalopes and water melons chunked up in the fridge for almost a month. One of my best memories of summers gone by was homemade cantalope ice cream. Sometimes we would cut small cantalopes in half and scoop Gandy's vanilla ice cream in them. I thought it was just a pretty combination and so refreshing.

i much prefer cantaloupe to any ice cream, but i would give this a try!

lisa, it may not have been the cantaloupe you reacted to, but something on the outside of the melon than transferred from the knife to the fruit when you cut it. it seems silly, but washing melons before you slice off the rind, etc, isn't a bad idea.

I'm sort of a cantaloupe snob. I grew up in Pecos and nothing compares to the ones grown there. I will eat others but always compare them to Pecos cantaloupes..LOL! I'm sad to see how few are being grown any more.

Wow, I live in Texas, but evidently under a rock because I didn't know about Pecos canteloupes...unless those are what I've been having all along? Anyway, this ice cream sounds delicious! My parents always sprinkle salt on melons, which I've never understood.

Lisa, I avoid cantaloupe and a few other raw foods because I am allergic. My self-diagnosis is "oral allergy syndrome." Perhaps you had this as well. The Wikipedia page on it was pretty decent the last time I looked.

This brought back memories :) My father would have cantalope ice cream but in a different way. He would buy those Texas cantalopes and cut them in half, scoop out the seeds, and fill it up with vanilla ice cream...scooping out melon and ice cream together with a spoon. OoOoOoOohhhh it was yummy!

My grandparents are from Pecos and I always looked forward to the cantalopes (and onions, for that matter!). Like Mary Ann, my grandma used to half them and take out the seeds for a one-of-a-kind ice cream bowl. One of my favorite memories in the world!

Oh! This is perfect! I have TONS of cantaloupe in the garden right now and we can't eat it fast enough. I was trying to find some sort of ice thing to make with it but ice CREAM is even better! Thanks! :)

Sarah--You've never had cantaloupe ice cream? Well, now's the time to correct that!

Burkie--I never thought of that--though I did suspect it was some sort of pesticide that made me react that way.

fotograpfiafoodie--It's a beautiful color, I agree!

Lydia--Yep, time to remedy that fast indeed!

Brenda--If you grew up in Pecos you have every right to be a cantaloupe snob! And why are the growing so few these days? It's a shame.

Lora--Thank you!

Jessica--Your cantaloupes have probably either come from Pecos or the Valley. Look at the sticker and it should tell you its origin. And salt on melons helps bring out the flavor and, strangely enough, makes them sweeter. I love the combination!

No Melon for Me--So sorry to hear you're allergic, though have you tried organic melons? I find it's pesticides I'm sensitive to, not the fruit.

Amy's Ice Cream had cantaloupe ice cream when my husband went there to escape the dreadful Austin heat this week. He mixed strawberries in with the ice cream and said it was the best mix he's ever had.

I have only eaten canteloupe fresh, with salt. But a few years ago I picked up a cilantro bunch and there was recipe for canteloupe salsa. I was skeptical, but tried it and really like it. Have never had it with or as ice cream. May have to give it a try this weekend. Thanks.Linda

one of the main reasons so few are grown now is there is not enough people to pick them. Migrant workers used to come to town every summer to pick cantaloupes (and other crops) but they don't come any more due to lack of housing. There is one packing house open this summer so some are going out but I'm not sure to where. A friend from Victoria found some at HEB this week.

I made the peach buttermilk which was awesome and want to give this one a shot.

My last batch turned out kind of hard and grainy after it spent the night in the freezer. I've heard there are some things at the health store that smooth it out, that you can put a little vodka in your mix, more sugar, etc. Any tips or have you had that problem? Thanks for your help!

Alright, I went to Central Market tonight and bought a Pecos cantaloupe! Just cut it up and it tastes like what I'm used to, so I guess I've had them before. As for the salt, my parents have also always said it makes them sweeter (which makes sense), but to me, it just makes them taste salty. :)

One of my favorite desserts as a kid was half a cantaloupe with a scoop of vanilla ice cream in the center. This reminds me of that and I think I'm going to have to make this. Cantaloupe and cream are a natural pairing - SO good!

California Country--Sorry I forgot to reply: my grandma bought the tins in 1950 in Waco--bet you can find some on ebay!

Scott--I reckon you could put the mixture in the freezer and stir it every half hour or so. I've never done that but know people that have. Another thing you could do is freeze the cantaloupe chunks and whiz them in the blender with the sugar, spice and just heavy cream. That method should yield you ice cream, too. And the tins were purchased in 1950 by my grandma in Waco. Maybe check on ebay.

Sara--Love that combination!

Linda--Oh! I like that idea of cantaloupe salsa!

Brenda--That's a shame.

Texacainy--Alcohol doesn't freeze so lots of people put shots of vodka, rum or whatever in ice cream to keep it soft. Give it a try!

Nanny--Thank you!

The Country Cook--It's a taste of late summer.

heather--They should be showing up soon, there all over the NYC farmers markets now.

Jessica--Ha! Well then I reckon you should abstain from the salt!

Patrice--That sounds beautiful! Their shape is perfect for a bowl! And aren't those tins great?

my papa was raised in apple springs (east texas) and he eats his cantaloupe with black pepper. that means that i do too, as does my dad and the rest of the family. i'm not sure how this started, but i do think that it makes the cantaloupe sweeter.

I love cantaloupes - and you're right, Pecos cantaloupes are the best! Although the ones I've been lugging home from the local McKinney farmers market are darn good. (And Israeli melons - which taste similar) This ice cream is genius.

This post just makes me crave Texas yellow watermelon now! I forget the grower's name; haven't seen any in about two years which makes me wonder...

Glad to see you've come back to cantaloupe - though I love to smell and serve it, I've been unable to stomach it ever since my sister and I gorged ourselves on fresh sliced cantaloupe on a road trip. The trip and cantaloupe were stimulating - getting carsick wasn't. :(

I have to share a treat my mom always makes (I'm from NM)--halve a cantaloupe, scoop out the insides and fill with a big scoop of vanilla ice cream or frozen yogurt. It's almost like cantalope ice cream!

1. Darn it, not everyone in TX has an HEB - they stop just north of Waco! Central Market is good, but doesn't have stores on every other corner like a regular HEB. DARN I'd totally come home with 5 canteloupes...

2. Canteloupe that tastes tingly or "spicy" is, in my estimation, gone bad, or about to go bad. It's tricky, because it looks fine, and it's not mushy, and it's only been a few days. But once it's weird like that, it's sad but I throw it out.

Amie - I don't know where you are, but my mom recently found out they are putting an HEB in Burleson. Sounds like it is to be one of their HEB Plus-type stores and the hope is to start bringing more to the metroplex depending on how well this one does. Thankfully, I'm blessed with an abundance of them here in the Austin area.

Hailing from Texas I was spoilt for choice in the melon department. I miss tasty melons (especially watermelons) as here they taste like cardboard and not juicy. It's so sad! boo hoo! I don't think they'll import them from Texas especially for me and the other 2,550 Americans in my city (NZ).

There's a paleteria in Round Rock (sadly, I forget the name) that makes fabulous ice cream in-store. Sometimes but not always they have cantaloupe, and occasionally even avocado. I'd have thought it would be bizarre, but avocado ice cream was incredible.

I recently discovered why cantaloupe causes me to have an allergic reaction (an apparently a bunch of y'all too!), it is related to ragweed! However, if I get my hands on a good Pecos melon, I won't let the symptoms stop me, it is worth it to enjoy the taste. I'll have to try this ice cream, I wasn't too big on the Blue Bell version.

I am from that West Texas town and having had Pecos cantaloupes all of my life ruined me! I now live in Kansas and I've never had anything that has ever come close to those that come from my small hometown. I grew up putting a scoop of vanilla ice cream inside a halved melon and devouring it with a spoon. Every year I go back to my home town in April, 3 months too early for the harvest. Sad, I know. This year, my family is there now and will be bringing some back to Kansas for me. I'm most excited to share with my friends. None of them have ever had a real cantaloupe before. :)

Thanks for the recipe. Ever since I had honeydew melon icecream in Japan I've been obsessed with it. I'm sure I can just substitute the cantaloupe with some trial and error. It's huge over in asia, just not here in Canada.

Great recipe! I love cantaloupe, and I never thought of incorporating it into ice cream! :) Unfortunately, mine turned out bitter as well. It's odd, because I tasted the cantaloupe while I was cutting it up, and it tasted fine. But I'm determined to get this recipe right, so I'll try again until I do!

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